Whenever i make cookies they always turn out flat. How do i make them chewy-nonflat cookies?

Answer 1

try this recipe, and maybe you over beat the batter.

This recipe appears in the Allrecipes "Tried & True Favorites" cookbook.

Award Winning Soft Chocolate Chip Cookies

Submitted by: Debbi Borsick

Rated: 5 out of 5 by 4323 members

Prep Time: 15 Minutes
Cook Time: 12 Minutes
Ready In: 1 Hour 40 Minutes
Yields: 36 servings

"Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe."

INGREDIENTS:
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Answer 2

Several possibilities.

Too much baking powder or expired baking powder.

Wrong flour. If you're using unbleached flour switch to bleached all purpose. The unbleached has higher protein which basically ties up the liquid and doesn't allow it to turn to steam and puff up your cookies in the oven.

Make sure you're putting the dough in the fridge for at least 30 or freezer for 10 or so. If the dough isn't cool enough this could cause it.

I've also heard something about too much liquid causing this so maybe you're using extra large eggs when you should be using medium or large.

I suspect the baking powder or the flour though. Play around with it - Good luck.

Answer 3

My friends and family loves the recipe above. comes out great!

Also, if you dont want to do the pudding cookies and want to puff up the old fashioned Toll house cookies try adding an extra egg and/or another 1/4 cup of flour. I do that and they come out puffy and soft not flat like the normal recipe.

You can also use shortening instead of butter and add 1/2 tsp bak powder to it along with the soda.( according to Alton Brown from "good eats"

Happy Baking!

Answer 4

The use of brown sugar will assist in making cookies chewier than white sugar. The molasses content in brown sugar makes this work.
Chef Jack Garrison